Pistachio Ornaments
Recipe by: Joan Repato
Ornament
| 1 Sheet | Jean Ducourtieux Cocoa Sponge Sheets (699820), cut in 2.75" rounds |
| 7.00 oz (200 g) | Dreidoppel Fond Royal Neutral (DRE 12466 7) |
| 8.80 oz (250 g) | Cold Water |
| 35.00 oz (1000 g) | Unsweetened Whipped Cream |
| 3.17 oz (90 g) | Dreidoppel Pistachio Flavor Paste (DRE 22404 6) |
| 2.00 oz (57 g) | Dark Chocolate Crispearls (optional) (30C809) |
Mirror Glaze
| 0.97 oz (19 g) | Unflavored Gelatin Powder |
| 1/2 cup (90 g) | Cold Water |
| 1 cup (150 g) | Water |
| 10.60 oz (300 g) | Granulated Sugar |
| 7.00 oz (200 g) | Sweetened Condensed Milk |
| 12.50 oz (350 g) | Grand Marque White Chocolate Couverture (WBEC22) |
Decor
| As Needed | PurColour Vivid Collection Brilliant Powder Fire Gold (PC 8830) |
| As Needed | PurColour Vivid Collection Brilliant Powder Copper (PC 8867) |
| 1 per Ornament | Mini Ribbon Curl - Dark Stripes (96006) |
Ornament
- Whisk together Pistachio Flavor Paste and water; then whisk in Fond Royal Neutral.
- Fold 1/3 of the whipped cream into fond/water mixture, then fold in the rest of the whipped cream.
- Fold in dark chocolate Crispearls to add texture.
- Pipe into ornament molds.
Mirror Glaze & Decor
- Combine unflavored gelatin powder and 1/2 cup cold water and set aside for 5 minutes, until bloomed.
- Combine 1 cup water, granulated sugar and sweetened condensed milk and bring to a simmer. Add bloomed gelatin to hot mixture. Gently stir until all gelatin is melted.
- Pour hot mixture over white chocolate and let sit for 2 minutes. Use hand whisk to gently combine mixture to a smooth consistency, avoiding making bubbles.
- Strain mixture to ensure smooth consistency without any lumps or bubbles.
- Cool down to 90-94°F before pouring onto your frozen cake or dessert.
- Pour evenly on top of pistachio ornaments and decorate with PurColour Vivid Collection Brilliant Powder Fire Gold and Copper.
- Add chocolate decorations as desired.
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